Just before service, stir crushed coffee beans into Salsa. Add chopped tarragon to Shallot-Raisin mixture and stir to blend. Thinly slice meat and arrange on serving plates. Drizzle a little warm garlic butter over and spoon on small portion of salsa. Arrange a few roasted shallots and raisins on each plate and drizzle with crème fraiche. Sprinkle with sea salt to taste.

Notes: Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste (14 ounces natural raisins) until very finely chopped and smooth.